Rhubarb Ice Cream – a delicious recipe with sugar, heavy cream, rosu00e9 wine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut off the ends of the rhubarb stalks as well as any parts that are bruised or blemished. Wash the stalks before cutting them into 1-inch (2.5 cm) pieces. (Now is a good time to measure the amount of rhubarb.)
2
Place the cut rhubarb into a medium saucepan. Add 3 tablespoons of water, then the sugar. Bring to a boil and cook until all the pieces of rhubarb have become soft, about 12 to 15 minutes.
3
Let the compote cool down then chill in the refrigerator for at least 3 to 4 hours or overnight.
4
Mix the compote with the heavy cream, rose, and add one or two tablespoons of sugar to taste.
5
Churn in an ice cream maker and keep in the freezer until ready to eat.
103
kcal
Calories
11
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 3 1/2 cups (400 g) rhubarb measured once cut into 1 inch (2.5 cm) pieces, 1/2 cup (100 g sugar) for the compote plus 1 or 2 Tbsps, 1/2 cup (150 ml) heavy cream, 1 Tbsp rose wine.
Yes, Rhubarb Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
